Not going to roll though this entire thread, so I'll pose the question here. Anyone ever have beer from Peak Organic Brewing? In particular the Winter Session Ale? This is the description, looks interesting:

This winter wheat beer uses dark malting to provide subtle toasty notes. We then single-hop and dry-hop this beer with Citra hops from our friend Brad’s farm. Interesting pineapple notes from the Citra hop provide a stark contrast to the toasty notes in the body. An engaging and sessionable Winter

Oregon’s oldest craft brewery Bridgeport Brewing unveils a new, limited brew this week for the Great American Beer Festival. They took the 2012 edition of Stumptown Tart, a fruit beer beer with 2,000 lbs of raspberries and aged it in oak barrels for two years. The result, a blend: 50% Belgian tripel aged in wine barrels for a year, 50% raspberry Belgian tripel.

Apparently something went wrong in the brewing process and it worked out for the better (says the brewery doesn't usually make high end stuff). He says its one of the best sours he's ever had.

Kraftster wrote:Also, I am getting one of these from my friend in Portland.

Oregon’s oldest craft brewery Bridgeport Brewing unveils a new, limited brew this week for the Great American Beer Festival. They took the 2012 edition of Stumptown Tart, a fruit beer beer with 2,000 lbs of raspberries and aged it in oak barrels for two years. The result, a blend: 50% Belgian tripel aged in wine barrels for a year, 50% raspberry Belgian tripel.

Apparently something went wrong in the brewing process and it worked out for the better (says the brewery doesn't usually make high end stuff). He says its one of the best sours he's ever had.

basically. Oatmeal stouts have a nice "roastiness" to them that balances out the bitterness of the hops. Because of the roasting in most brewing processes, you often get notes of coffee, chocolate, cream. Because of the oats, the texture is richer, thicker, and smoother than a coffee or straight up stout. Oatmeal stouts often finish with a little on the sweetness but aren't overpowering. Oatmeal stouts are great "gateway beers" for people who are interesting in trying stouts and other dark beers. Yum-city

bhaw wrote:Picked up a 6 pack of Pyramid Outburst. It's an Imperial IPA, 8.5%. Not usually a huge IPA fan, but I like this one. Pryamid does a good job on their beers, not sure if you guys get it out east.

I've become less a fan of wineries. Doesn't matter if it's one sampler or six, the hangover that follows sticks with me for an entire day. Did a tour around a bunch of wineries around Traverse City last year and I felt terrible the rest of the evening and part of the next morning.

I generally prefer wine in my food rather than to drink. It makes me extremely sleepy.

One notable exception is Dow's White Port, but it is extremely difficult to get a hold of in PA for some reason. It's kind of a mix between a wine and a mead... very strong, but unlike some other White ports I've had, it doesn't end up tasting like you're drinking syrup.

The last bottle I had, I finished the night the arena deal was announced.

My favorite type of beer is Samuel Adams Boston Lager. I love the taste, that it's smooth and it doesn't leave you with a bitter taste in your mouth.

Also when I was in Portland, OR this summer, I tried a beer made from a local brewery (Widmer Brothers) and the beer was called "Drifter", it's a pale ale. It had I very sweet taste and I enjoyed it very much. If they sold it in PA I would buy it.